eCook Meal
Mushroom & Goat’s Cheese Salad
with bulgur wheat & honey walnuts
Salad doesn’t have to be boring, and this bulgur wheat & crunchy honey-glazed walnut salad proves it! With mushrooms, red onion, and creamy goat’s cheese, there is nothing lacking in this goodness-packed plate of yum!
Serving guide
Choose your portion size.
BULGUR WHEAT
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 75ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, season, replace the plate, and set aside.
Honey NUTS
Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the Honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled.
CARAMEL ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm.
SAUTÉED MUSHROOMS & DRESSING
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining Honey, a drizzle of oil, seasoning, and a squeeze of lemon juice.
PLATE IT UP!
Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the Honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef!
BULGUR WHEAT
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, season, replace the plate, and set aside.
Honey NUTS
Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the Honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled.
CARAMEL ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm.
SAUTÉED MUSHROOMS & DRESSING
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining Honey, a drizzle of oil, seasoning, and a squeeze of lemon juice.
PLATE IT UP!
Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the Honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef!
BULGUR WHEAT
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 225ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, season, replace the plate, and set aside.
Honey NUTS
Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the Honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled.
CARAMEL ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm.
SAUTÉED MUSHROOMS & DRESSING
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 5-6 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining Honey, a drizzle of oil, seasoning, and a squeeze of lemon juice.
PLATE IT UP!
Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the Honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef!
Bulgur Wheat - 225ml
Walnuts - 30g
Honey - 30ml
Red Onions - 2
Button Mushrooms - 375g
NOMU Provençal Rub - 30ml
Dijon Mustard - 7,5ml
Lemons - 2
Salad Leaves - 60g
Chevin Goat's Cheese - 150g
BULGUR WHEAT
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, season, replace the plate, and set aside.
Honey NUTS
Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the Honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled.
CARAMEL ONIONS
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm.
SAUTÉED MUSHROOMS & DRESSING
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 5-6 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining Honey, a drizzle of oil, seasoning, and a squeeze of lemon juice.
PLATE IT UP!
Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the Honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef!
Bulgur Wheat - 300ml
Walnuts - 40g
Honey - 40ml
Red Onions - 2
Button Mushrooms - 500g
NOMU Provençal Rub - 40ml
Dijon Mustard - 10ml
Lemons - 2
Salad Leaves - 80g
Chevin Goat's Cheese - 200g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R341.48
for 4 servings · R85.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Dijon Mustard needs 10 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Chevin Goat's Cheese needs 200 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 2.0× packsR125.98
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mushroom & Goat’s Cheese Salad?
The preparation time for Mushroom & Goat’s Cheese Salad with bulgur wheat & honey walnuts is between 20 and 35 minutes.
What is the total time required to make Mushroom & Goat’s Cheese Salad with bulgur wheat & honey walnuts?
The total time required to make Mushroom & Goat’s Cheese Salad with bulgur wheat & honey walnuts is between 40 and 55 minutes.
How many servings does Mushroom & Goat’s Cheese Salad provide?
4 servings
What are the main ingredients in Mushroom & Goat’s Cheese Salad?
Bulgur Wheat, Button Mushrooms, Chevin Goats Cheese, Dijon Mustard, Honey, Lemon, NOMU Provençal Rub, Red Onion, Salad Leaves, Walnut
What is the nutritional information of Mushroom & Goat’s Cheese Salad?
Calories: 561, Carbs: 78 grams, Fat: grams, Protein: 24.2 grams, Sugar: 21.4 grams, Salt: 674 grams
How do I prepare Mushroom & Goat’s Cheese Salad?
BULGUR WHEAT: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork on completion, season, replace the plate, and set aside. HONEY NUTS: Place the chopped walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Add ½ the honey, and mix until the nuts are fully coated in the honey. Remove from the pan, place on a plate and season with a pinch of salt. Break apart once cooled. PLATE IT UP!: Plate up the fluffy bulgur wheat. Top with the rinsed salad leaves, the caramelised onions, the fried mushrooms, and the sliced goat’s cheese. Sprinkle over the honey nuts and drizzle over the mustard dressing. Garnish with any remaining lemon wedge on the side. Enjoy, Chef! SAUTÉED MUSHROOMS & DRESSING: Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms and the rub for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste. In a small bowl, combine the mustard, the remaining honey, a drizzle of oil, seasoning, and a squeeze of lemon juice. CARAMEL ONIONS: Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft, browned and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Cover, and set aside to keep warm.
What should be prepared from my kitchen to make Mushroom & Goat’s Cheese Salad?
Bulgur Wheat, Button Mushrooms, Chevin Goats Cheese, Dijon Mustard, Honey, Lemon, NOMU Provençal Rub, Red Onion, Salad Leaves, Walnut
How many calories does Mushroom & Goat’s Cheese Salad have?
561 calories
How much fat content does Mushroom & Goat’s Cheese Salad have?
grams